Chicken Tikka Masala Recipe

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  28 oz Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 cup Greek Yogurt (Nonfat)
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  1.5 tbsp Garlic
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  1 tsp 1 teaspoon salt
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  2 tbsp Vegetable oil
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  2 tbsp Unsalted Butter
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  2 Yellow Onion(220g)
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  1 tbsp Ginger, Fresh Root
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  1.5 tsp Garam Masala, Ground
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  1.5 tsp Cumin, Ground
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  1 tsp Turmeric, Ground
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  1 tsp Coriander, Ground
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  14 oz Tomato Sauce
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  1 tsp Kashmiri Chili Powder, Ground
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  1 tsp Chili powder
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  1 tsp 1 teaspoon salt
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  1.3 cup Cream, Heavy Whipping
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  1 tsp Brown sugar
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  0.3 cup 1/4 cup water (if needed)
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  4 tbsp Cilantro, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a bowl, combine the chicken with nonfat Greek yogurt, minced fresh garlic, grated fresh ginger, garam masala, turmeric, ground cumin, and Kashmiri chili powder. Stir until evenly coated, cover, and refrigerate for at least 10 minutes.
2. 2Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the chicken and cook 3 minutes per side over medium-high heat until golden brown on the surface. Transfer to a plate and set aside.
3. 3Reduce heat to medium, add unsalted butter to the same skillet, and cook the diced onion for about 3 minutes, stirring and scraping up browned bits, until soft and translucent.
4. 4Add the minced fresh garlic and grated fresh ginger, sauté for 1 minute over medium heat until fragrant, then sprinkle in garam masala, ground cumin, turmeric, and ground coriander. Cook for about 20 seconds over medium heat, stirring constantly until the spices bloom and release their aroma.
5. 5Pour in the canned tomato sauce, Kashmiri chili powder, chili powder, and salt. Simmer uncovered over medium heat for 10–15 minutes, stirring occasionally, until the sauce darkens to deep red-brown and thickens slightly.
6. 6Stir in the heavy whipping cream and brown sugar. Return the browned chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Simmer over medium heat for 8–10 minutes until the chicken reaches an internal temperature of 165°F and the sauce is thick and bubbling.
7. 7Divide the chicken tikka masala evenly into 5 airtight containers while hot, ensuring each portion gets sauce and at least one piece of chicken. Cool to room temperature before sealing and refrigerating.